Description
Creamy and comforting Greek Avgolemono soup made with chicken broth, rice, lemon juice, and eggs—tangy, nourishing, and satisfying!
Ingredients
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2 quarts (8 cups) chicken broth
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2/3 cup long-grain white rice
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1/2 cup fresh lemon juice (about 2–3 lemons)
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3 large eggs
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1 cup cooked, shredded chicken (optional)
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Salt and freshly ground black pepper, to taste
Instructions
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Cook the Rice:
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In a large pot, bring chicken broth to a boil.
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Add the rice, reduce heat to medium-low, cover, and simmer for 20 minutes or until rice is tender.
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Prepare Egg-Lemon Mixture:
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In a medium bowl, whisk together lemon juice and eggs until smooth and frothy.
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Temper the Eggs:
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Slowly add 2–3 ladles of hot broth to the egg-lemon mixture, whisking constantly to prevent curdling.
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Finish the Soup:
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Slowly pour the tempered egg mixture back into the soup pot while stirring gently.
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Cook over low heat for 5–10 minutes, stirring occasionally, until the soup thickens slightly. Do not boil.
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Add Chicken (Optional):
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Stir in shredded chicken if using.
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Season with salt and pepper to taste.
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Serve:
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Ladle into bowls and garnish with chopped fresh parsley or dill, if desired.
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Notes
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The soup should be smooth and velvety—avoid high heat after adding the egg mixture.
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Use homemade chicken stock for extra depth of flavor.
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Traditionally served as a starter but satisfying enough as a light main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek